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Candied Almond Glazed Donuts -- baked, not fried

Baked donuts are the best! This is the latest recipe . . .(Half a recipe makes just six, depending on how much you put in each doughnut depression or make the full batch for a larger number.)Note: To get a head start on the donuts—mix sour cream, eggs, vanilla, oil and sugar and store in refrigerator; mix all dry ingredients together and cover. When ready to bake, add the dry ingredient to the wet and proceed with step #5.Other donut recipe on our site include: Applesauce Baked Donuts with Maple GlazeGlazed Pumpkin-Pecan Cake Doughnuts

Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter.

Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.

Remove from oven and let cool and few minutes before turning them out onto a cooling rack.

Candied Almonds: Add almonds, sugar and nutmeg to a stick-free skillet set on medium heat. Stir, watching carefully, just until the sugar is melted. Turn Candied Almonds out onto a sheet of wax paper or foil. Break up any larger pieces.

Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.

Drop each donut into glaze, turn and drain.

Place on a cooling rack that has been placed on a sheet of wax paper to catch drips.

Spray donut pan with pan release and spoon donut batter into depressions, smoothing out the batter.

Bake in a preheated 350° oven for 12 to 15 minutes or until tops are springy to the touch and sides are golden brown.

Remove from oven and let cool and few minutes before turning them out onto a cooling rack.

Candied Almonds: Add almonds, sugar and nutmeg to a stick-free skillet set on medium heat. Stir, watching carefully, just until the sugar is melted. Turn Candied Almonds out onto a sheet of wax paper or foil. Break up any larger pieces.

Glaze: Combine all ingredients in a shallow bowl and mix to achieve a glaze like consistency.

Drop each donut into glaze, turn and drain.

Place on a cooling rack that has been placed on a sheet of wax paper to catch drips.

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About Us

IT'S ALL ABOUT FOOD!
Not only do Barry and I like to cook, we also enjoy sharing our knowledge with others. Consequently we teach cooking classes in several venues in Kansas and I even write about food.
On this site we hope to:
• share some of our favorite recipes along with related cooking ideas and tips
• post our current cooking class schedule (see the Cooking Classes tab at the top of this page)
• post some of my published food-related articles
• and share other experiences and thoughts about food and food related topics.